Cooked in a deep fryer or pressure fryer or the like after being coated (breaded) in batter; compare deep-fried.
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a bucket of fried chicken
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Innawong et al. (2006) conducted experiments to study the effect of using nitrogen gas on the quality of fried chicken nuggets during pressure frying in terms of moisture retention and reduction in fat […]
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2009, Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan, Breaded Fried Foods, CRC Press, →ISBN, pages 51, section 3.6.1:
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The level of seasoning is lower when the chicken is to be open kettle fried; this is because the open kettle-fried chicken has a thicker coating of breading than chicken to be pressure fried. […] Gently shake the fry baskets several times to prevent the sticking of chicken pieces to each other, which can cause raw breading spots on the fried chicken.
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2012, Harry W. Lawson, Standards for Fats & Oils, Springer (→ISBN), page 98: